Preheat oven to 400F. Cook noodles in well-salted boiling water. (These only need to be partially cooked; they will finish cooking in the oven.) Meanwhile, in a large skillet, brown sausage; season with salt and pepper. Add Italian seasoning, garlic powder, ricotta, cottage cheese, Parmesan, and 1/4 cup mozzarella cheeses. Stir in egg. Drain noodles and separate by lying them flat on a cookie sheet. Spoon meat and cheese filling along the length of each noodle, leaving 1 1/2 inches at on end unfilled. Loosely roll each noodle and place them in a 9x13 pan. Cover with marinara. Cover lasagna rolls with tin foil and bake 40 minutes. Uncover; top with remaining mozzarella and bake uncovered for 15 minutes.

In a skillet, brown and crumble sausage. Drain and set aside. In a large bowl, beat eggs. Add milk and salt. Stir in bread cubes, cheese, and sausage. Pour into a greased 9x13 baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350F for 40 minutes or until a knife inserted near the center comes out clean.